Muffins banane et avoine

Heat the oven to 180 °C (350 °F). Line a 12-hole muffin tin with paper cases.

✅ C'est prêt quand : oven reaches temperature (preheat indicator light turns off)

In a big bowl, mash the bananas with a fork until almost smooth, with only small lumps left. Whisk in the eggs, oil, milk and vanilla until well combined.

• 3 ripe bananas
• 2 eggs
• 60 ml oil or melted butter
• 60 ml milk
• 1 tsp vanilla extract

✅ C'est prêt quand : mixture is smooth and no dry banana chunks remain

Add the oats, flour, baking powder and cinnamon to the bowl. Stir with a spoon just until no streaks of dry flour remain; stop as soon as it is mixed so the muffins stay tender.

• 100 g rolled oats
• 120 g wholemeal flour
• 2 tsp baking powder
• 1 tsp ground cinnamon

✅ C'est prêt quand : no dry flour streaks are visible in the batter

Spoon the batter into the paper cases, filling each about three-quarters full. Smooth the top of each one with the back of the spoon.

• all the batter from step 3

Bake in the middle of the oven for 18-20 minutes, until the muffins are risen and golden on top.

• all the filled muffin cases from step 4

✅ C'est prêt quand : a toothpick inserted in the center comes out clean

Lift the muffins onto a wire rack to cool completely. Keep in a sealed tin for up to 3 days, or freeze for up to 3 months; a frozen muffin packed in the morning thaws by lunchtime.

• all the baked muffins from step 5